This week a Swissy friend came to visit for the weekend. We hadn’t seen one another in four years, so it was lovely to catch up and to introduce her to Francavilla del Mare. The weather meant our beach picnic plan was a no-go, but we still had a good time over Cool Runnings, pizza, pastries, of course the premier gelateria in town. Her favorite gelato flavor: Raffaello. Yum.
At our last meal together, hoping to impress, I served a nectarine cobbler based on this Pioneer Woman recipe.
I ate half the dish. Oops.
The following night my 2 remaining nectarines begged to dive into a dish of cobbler all their own. I obliged them, of course, in a much smaller cobbler of my own creation measured with dainty espresso cups.
The highlight of this cobbler is the brown butter. It lends a luscious buttery caramel flavor; pure luxury of the cobbler variety, though I’m pretty sure cobbler’s got humble beginnings. Nevertheless, if you’re fixing for simplicity with a piece of fruit (any fruit) on hand, by all means indulge yourself in this warm comfort food. It is blissful!
- 2 espresso cupfuls of flour, sugar, and milk
- pinch salt
- 3 T. butter
- 1 c. sliced or chopped nectarines or other fruit
- Preheat oven to 325F.
- Melt butter in a small saucepan and allow to cook until lightly browned. Turn off heat and set aside.
- Mix together flour, sugar, salt, and milk in a small bowl. Stir in butter to combine. Pour into a small (4 cup) baking dish and sprinkle fruit over the top. Bake 20-30 minutes or until a toothpick inserted removes clean. Allow to cool slightly before digging in.